Roasted red pepper with smoked gouda? Here's how I'd do it, just off the top of my head:

Get a pot hot, squirt some oil in. Throw in some mirepoix, cook for a couple minutes. Throw in some roasted red bell peppers (you can do this yourself or, even easier, get jarred or canned ones which are just fine). Deglaze with some white wine, reduce that almost nothing, pour in a bunch of vegetable stock and throw a bay leaf in there along with some other fresh herb like thyme or basil. Bring to a boil, reduce to a simmer, let it go about 20 minutes. Pull the bay leaf out, then hit the soup with an immersion blender. Once you've smoothed it out, throw in some cream and let it simmer another couple minutes. While it's doing that, chop some smoked gouda cheese. Take the soup off the heat, add the cheese, stir until it's melted. Salt to taste, and hit it with a little black pepper.

Incontinent_dog_and_monkey_rodeo:Thraeryn: The image with quinoa and poblano chilés made me laugh so farking hard. You couldn't find a more hipster soup if it was produced in conjunction with Trader Joe's.

I love good soup. In my experience, no good soup is made by a company. It's made by you and whatever friends you can rope into cutting the ingredients.

It's because the secret ingredient in every mass-produced soup is the same: SALT. It has to be, to meet the required shelf life. You can't make a soup with a shelf life of more than one week without loading it with salt.

No, the canning/bagging process gives it the shelf life. The salt is just there to cover up the blandness or lack of fresh flavor. Salt's the cheapest seasoning.

DarkPascual:Being born and raised in the Ecuador, the concept with quinua soup is nothing new to me...

But next time, it's beef instead of chicken, you damn philistines...

I hated Ecuadorian soup. All watery and stuff with random meat and bones floating around. I guess getting the cheap almuerzo deals wasn't so great. I do miss a good churrasco though, beaten up meat and all. And some aji.

Thraeryn:The image with quinoa and poblano chilés made me laugh so farking hard. You couldn't find a more hipster soup if it was produced in conjunction with Trader Joe's.

I love good soup. In my experience, no good soup is made by a company. It's made by you and whatever friends you can rope into cutting the ingredients.

It's because the secret ingredient in every mass-produced soup is the same: SALT. It has to be, to meet the required shelf life. You can't make a soup with a shelf life of more than one week without loading it with salt.